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March 21, 2016
This pan-fried salmon with brown rice and quinoa is a lovely light yet filling dish that’s packed with wholesome healthy goodness but still keeps your belly full while you strive to hit those New Year’s resolutions in the gym!
Thanks to Mekhala’s Organic Asian Citrus Seasoning (which features a delicious blend of dried lemongrass, coriander and cumin seeds, kaffir lime leaves and galangal), the rice takes on a lightly spiced flavour; if you want a stronger citrus flavour, trying adding a couple of teaspoons of the seasoning to the flour mixture that’s used for coating the fish fillets too.
I added a handful of frozen baby broad beans to my rice mixture in the last few minutes to make it a high-protein dish, but it would also go perfectly with steamed bak choi, choi sum or kale for a healthy Chinese meal!
Ingredients 2 salmon fillets 1 cup of brown rice1 cup of quinoa 1 tablespoon of Mehkala Asian Citrus Seasoning Coconut or olive oil
For the salmon: 1 tablespoon of flour Salt and pepper for seasoning
Get more cooking inspiration from Sharon on her blog, Jasmine & Ginger.
A true blue Hong Kong girl, born and raised here to British and Chinese parents, Sharon Maloney works as an English teacher in a local school. She is passionate about language and currently studying for a Masters in TESOL at the University of Nottingham. In her free time, Sharon can be found creating recipes for her blog, and writing about food and travel for various HK publications. Follow her on Twitter.
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